Marechale de Homard Aux CEufs

Ingredients

• the white and claw meat of the lobster
• a bit of butter
• a good dust of white pepper
• half a bottle of tomato catsup
• four rashers of bacon

Method

1. 1

   Chop lobster meat, rub brown meat with butter and pepper, add tomato catsup.

2. 2

   Cook bacon for four minutes, then add lobster mixture and cook for eight minutes.

3. 3

   Add white meat and heat for another four minutes.

Nutrition per serving

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 264. The excerpt below is the record exactly as published.

Marechale de Homard Aux CEufs. When lobsters are plentiful they are often to be had as cheaply as sixpence and ninepence each, so that this dish is not really as extravagant as it sounds. Take the white and claw meat of the lobster. Chop it up small and reserve it. Take the brown meat and rub it till quite smooth in a bowl with a bit of butter and a good dust of white pepper. Then add by degrees the contents of half a bottle of tomato catsup. Work the whole well together. Put into a bag four rashers of bacon

Cook this with the app: pantry check, scaling, and the assistant.